Corrosion and corrosion inhibition of cast Iron in hydrochloric acid (HCl) solution by cantaloupe (Cucumis melo) as green inhibitor

Abstract

The effect of cantaloupe juice and seed extracts on corrosion of cast iron in 1.0 M hydrochloric acid (HCl) solution using hydrogen evolution measurements (HEM) and mass loss measurements (MLM) were investigated. Cantaloupe extracts inhibited the corrosion of cast iron in 1.0 M HCl solution. The inhibition efficiency increased with concentration of the extracts. The adsorption of the inhibitor molecules on cast iron surface was in accordance to Langmuir adsorption isotherms. In absence of inhibitors, the corrosion rate of cast iron increases with HCl concentration. The fractional reaction order observed in HCl solution indicates the formation of intermediates through the dissolution process or multiple steps mechanism of cast iron dissolution in HCl solution.

Roasted Coffee Extracts as Corrosion Inhibitors for Mild Steel in HCL Solution

“…The slight deviation of the slopes from unity (equation 8) could indicate the existence of interactions between the adsorbed molecules and/or that the number of phytochemical molecules occupying one active site is not unity 4 . On the basis of such supposition two other isotherms were plotted:…”

“…In recent years, interest has increased in the development and use of low-cost and eco-friendly compounds as corrosion inhibitors for mild steel [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18] . Plant extracts are generally inexpensive and can be obtained through simple extraction processes.…”